Saveur - April 2016

Bu konuda

In this Issue:A WALK IN WORDSWORTH COUNTRY An eating tour of England’s lush, literary Lake District, home to old-school fare like roasted guinea hens and huntsman pie BY ROSIE SCHAAP,ON A CLEAR DAY YOU CAN SEE AFRICA A quest to discover how ingredients introduced by North Africans—pistachios, almonds, eggplant, even sugar—helped shape Sicily’s iconic cuisine.BY ADAM LEITH GOLLNER,FROM ESTORIL WITH LOVE Exploring a seaside town’s colorful present and past, teeming with royals, spies, and delicious seafood and much more...

An Expat Learns the Key to Authentic Indian Cooking

Cooking lessons at home in Mumbai.

8 mins

A Walk In Wordswoth Country

Rosie Schaap revisits the fairytale towns and green vales of England’s Lake District, where the food is now as much of a draw as the lush, romantic landscape.

10+ mins

The World's Best Chicken Comes From Hainan

Kevin Pang investigates the origins of Hainan chicken rice, the deceptively simple, wildly popular export of a sweltering island in the South China Sea where poultry is king.

9 mins

Sicily: On A Clear Day You Can See Africa

Adam Leith Gollner takes a journey through Sicily in search of the Arab roots of the sun-drenched isle’s agrodolce flavors.

10+ mins

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Saveur Magazine Description:

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.